Most recipes for saltimbocca, whether chicken or veal, start with pounding the protein of choice to a certain thinness, and then folding over the flattened result. While pounding out meat can be a good release of tension, it's also a bit of a hassle, especially if you're like me and are somewhat paranoid about too much handling of raw meat and cleaning up afterward. In my method, I simply butterfly the chicken breast (i.e. cut it ALMOST completely in half but keeping it in one piece, then fold it open like a book). I also brown the chicken on top of the stove in an oven proof pan and then finish the chicken IN the oven. The chicken is almost guaranteed to come out moist, delicous, and fully cooked. Of course parmagiano reggiano is the usual cheese of choice, but I've found that smoked mozzarella is also a fine alternative.Submitted by: OTABENGA